Guanciale is an Italian cured pork product, similar to bacon, that is made from the pig's jowls rather than its belly. Guanciale is frequently said to have a mellower, sweeter and more "porky" flavor than traditional bacon.
Guanciale is the main meat ingredient for genuine carbonara and amattriciana sauces. It is a specialty of Roman cuisine, and popular throughout the Lazio and even Abruzzi regions.
To make guanciale, pork cheeks (hog jowls) are cured in a salt/sugar mixture and kept in a cool place for about one week. They are then hung to air cure for at least one month and often two-three months.